Tofu & Soybean Soup is a taste of South Korea as its base is doenjang paste which is a fermented soybean paste. (된상) It adds a real depth to this dish so search it out if you can – it’s available online and also in good supermarkets and Korean shops.
This is a simple and quick soup to make and packs a nutritional punch. I’ve added courgettes to this version but feel free to add other vegetables you have. Also, you can swap out the anchovies/fish stock for a vegetarian one if you prefer.
Soybean Health Benefits
Soybeans are an excellent source of protein and molybdenum. Soybeans themselves contain 38% protein! They are also a good source of essential fatty acids with a total fat content of 18%.
These essential fatty acids support its cholesterol-lowering and anticancer effects. Soybeans contain phytosterols which inhibit the absorption of cholesterol by blocking its absorption sites. Phytosterols have also been shown to enhance the immunity functions in the body.
Soybeans also are the primary commercial source of lecithin which is a major component of the cellular membranes in humans. Lecithin has also been found to lower cholesterol levels and improve liver and gall bladder function and support various neurological orders.
The properties of soybeans have also been investigated in the treatment of Alzheimer’s disease and Parkinson’s disease.
The fibre in soybeans is both insoluble and soluble which makes them helpful in the treatment of constipation, diarrhoea, diabetes and high cholesterol levels.
Give this tofu & soybean soup a go – you’ll find it becomes one of your firm go-to favourites!
Tofu & Soybean Soup
Delicious, quick, warms you inside and every bite tastes great.
- Saucepan
- 100 g Mushrooms, sliced
- 1 Onion, small, sliced
- 3 Garlic gloves, crushed
- 2 tsp Soy sauce
- 1 tbsp Sesame seed oil – toasted if you can
- 41/2 tbsp Doenjang paste
- 300 g Firm tofu, chopped into pieces
- 1 Red chilli, sliced and deseeded
- 1 Courgette, small, sliced
- 2 Spring onions, sliced
- 800 ml fish or veg stock. (or I boil 5 anchovy fillets in 800ml for 3 minutes and drain)
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Add some olive oil to a pan and add the mushrooms, onions and sweat gently for 3 minutes
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Add the soy sauce, most of the chilli, garlic, doenjang paste, sesame oil and tofu together with the stock. Bring to the boil for 5 minutes.
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Add the courgette until is it cooked -about 4 minutes
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Serve and garnish with the remaining chilli and spring onions.